STEM Restaurant
Mark Jarvis, Chef Patron of award-winning restaurants Anglo in Farringdon and Neo near Oxford Street, is launching a new venture – STEM.
Having worked in kitchens since the age of 16, Mark started at Le Manoir aux Quat’Saisons in 2005 where he stayed for three years. Part of a line-up of young talent working under Raymond Blanc at the time, Mark cooked alongside the likes of Agnar Sverrisson, Robin Gill and Ollie Dabbous before being entrusted with the opening of Blanc’s pub, The Thatch. Mark then went on to work with Sverrisson again for three years at Michelin-starred Texture as Sous Chef before his first role as Head Chef at the Blueprint Café. After a year, Mark moved to The Bingham Hotel in Surrey where he stayed for two years heading up the kitchen as the Executive Chef.
Commenting on his new venture, Mark said: “STEM is a bit of Anglo heading west to Regent Street – informal but precise in terms of its modern British food.”
STEM will be Mark’s third project to date and will be his first seven-day operation. Located in a smart, multi-storey town house building on Princes Street, Mayfair, just off Regent Street, the property is owned by The Crown Estate and is part of a significant regeneration project to increase both restaurant and retail presence in the area.
The interior is being designed by Commercial Kitchen & Bar Ltd and is bright and spacious. STEM will seat up to 35 and will feature a verdant living wall with the lower ground level having a six-seater private chef’s table as well as darker tiling and granite table tops throughout.
Speaking to Premier Hospitality magazine about the interiors and work on the project, Commercial Kitchen & Bar Director, Raju Haider said: “The brief was all about high quality ingredients and locally soured and farmed products. There is an emphasis on the ingredients because as with any French bistro/fine dining outlet, it is a high quality product that they are using.
“There is also a lot of emphasis on the materials that we are using – we have lots of natural materials throughout. There is concrete, cooper, marble, walnuts and really luxury premium finishes because obviously they are in Mayfair. There is a real emphasis on those natural, premium and luxury materials with the copper acting as the accent throughout the whole space. There will also be a vertical garden, which is like a green wall, because of the emphasis on the greenery, ingredients and products that they are cooking with so that will really give the space a bit of light and will soften the concrete so it doesn’t look too cold.
“This is a really important project for us. They are great operators and are very good at what they do. Mark and Sam are both really talented chefs so it is a great opportunity for us to work in London. We don’t do as much as we would like to in Central London so it has been a great opportunity for us.”
The menus at STEM, which have been created by Mark and Head Chef Sam Ashton-Booth (formerly Head-Chef at Anglo) offer modern seasonal British dishes. There is both an á la carte and short tasting menu – typically dishes will include Smoked eel, celeriac and white chocolate; Pigeon, coconut, salted peanut and pineapple, olive oil, lime and salt. An International wine list of approximately 120 bins will be overseen by the company’s Operations manager Jon Cannon.
STEM will be open Tuesday through Saturday for lunch, Monday through Saturday for dinner and Sunday from 11am-4pm.
For more information visit: http://www.stem-byneo.co.uk/
